Description
Make these simple, one-bowl banana protein muffins for a quick, high-protein breakfast or snack. They are freezer-friendly for grab-and-go eating.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup whole wheat flour
- 1/2 cup vanilla protein powder (whey or Greek yogurt based)
- 1/4 cup Greek yogurt (plain, non-fat)
- 1 large egg
- 1/4 cup maple syrup (or preferred sweetener)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the bananas until mostly smooth.
- Add the Greek yogurt, egg, maple syrup, and vanilla extract to the mashed bananas. Mix until just combined.
- In a separate bowl, whisk together the flour, protein powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
- Stir in the milk until the batter is uniform.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best freezing results, cool the muffins completely. Place them in an airtight, freezer-safe bag or container. They keep well for up to 3 months.
- Thaw overnight in the refrigerator or microwave for 30-45 seconds for a quick snack.
- You can substitute 1/4 cup of chopped nuts or chocolate chips for a texture change.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 7
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 12
- Cholesterol: 25